Ingredients

1 cup aromatic (basmati, Texmati or popcorn) rice
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen corn, thawed
1 red bell pepper, chopped
3/4 cup green onion, sliced
1/4 cup plus 2 tablespoons cilantro, chopped
2-3 jalapeno peppers, seeded and minced
1 large garlic clove, minced
2 ripe avocados, divided
1/4 cup plain yogurt
1 tablespoon lemon juice
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
Red leaf lettuce
Tortilla chips

Directions

Cook rice according to package directions; cool to room temperature. Toss rice with beans, corn, red pepper, 1/2 cup onions, 1/4 cup cilantro and jalapenos.

Mince garlic in food processor. Peel, seed and cut one of the avocados into chunks; add to processor. Add yogurt, remaining 1/4 cup green onions, remaining 2 tablespoons cilantro, lemon juice, cumin, salt and pepper. Process until smooth.

Toss dressing with rice mixture; chill. Just before serving, peel, seed and cut remaining avocado into 3/4-inch pieces. Gently toss with salad. Serve on lettuce leaves with tortilla chips. Makes 8 servings.

Each serving contains 186 calories; 9 gm fat; 171 mg sodium; 0 mg cholesterol.